Zaika Indian Bistro Bar

Paneer Tikka

Tender cubes of cottage cheese marinated in cream, gram flour, special spices and baked in tandoor.

Tandoori Soya Chaap

Soya chaap glazed with house tandoori masala and baked in tandoor.

Chicken Malai Tikka

Morsels of chicken, cheese and cream marinade, cardamom, fresh coriander, tanned to perfection.

Tandoori Chicken

An all time favorite. Traditional marinated whole chicken, baked in the tandoor.

Chicken Tikka

Marinated chicken breast in yogurt, cracked aromatic spices, grilled on low flame to perfection.

Seekh Kebab Lamb

Made with Indian spices, spiced minced or ground meat formed into cylinders on skewers and grilled in a tandoor.

Fish Tikka

Delicious salmon marinated with Indian spices, baked in our tandoor.

Burra Kebab Rack of Lamb

All time favorite! A special marinated tender boned lamb chops baked to perfection in tandoori glaze.

Prawns Tandoori

Delicious traditional western Indian starter. Jumbo prawns marinated and rost in tandoor.

Tandoori Mix Grill

Zaikas combination of meat kebabs in 1 place on hot sizzling platter.

Palak Paneer

Fresh spinach and paneer makes the dish healthier as well tastier.

Chana Pindi

White chick-peas, tomatoes and onions. Enjoy with bhatura (in bread section).

Dal Tadka

Yellow lentils tempered with tomatoes, herbs and spices.

Baingan Ka Bharta

Succulent roasted eggplant sauteed with fresh chopped onions and tomatoes.

Mattar Paneer

Homemade paneer and peas in rich creamy thick curry.

Aloo Gobhi

Potatoes and fresh cauliflower cooked with herbs and spices.

Bhindi Bhaji

Baby okra, onions, herbs and spices.

Daal Makhani

A mixture of lentils and kidney beans, butter, laced with cream.

Navratan Korma

Rainbow vegetables, homemade paneer, thick creamy sauce.

Shahi Paneer

Homemade paneer, fragrant thick butter sauce, light herbs and spices.

Mughlai Malai Kofta

Soft and crispy dumplings in special creamy mughlai gravy.

Kadai Paneer

Homemade paneer, thick tomato curry, sauteed onions, bell peppers.

Chicken Tikka Masala

Chicken tikka cooked in a mild tomato gravy, cream and butter.

Butter Chicken

Butter chicken, traditionally known as murgh makhani, is an Indian dish originating in Delhi curry made from tandoori chicken with a spiced tomato and butter sauce.

Karahai Chicken

The dish is prepared in a karahi (a type of wok) to cook. Cumin, green chilis, ginger, garlic, green peppers, tomatoes and coriander are key to the flavor of the dish.

Chicken Chettinad

Consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic.

Chicken Vindaloo

Standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (literally meat in garlic marinade), a vindaloo is a dish of meat marinated in vinegar and garlic and then cooked with more spices.

Chicken Korma

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt and cream.

Dhaba Chicken Curry

Dhaba style chicken curry is a rustic punjabi chicken curry served at the dhabas (road side diners) in north India. Spicy and full of robust flavors.

Andhra Chicken Curry

Andhra style chicken curry (Kodi Kura) is a spicy and flavorful chicken curry from the South Indian state of Andhra Pradesh in India.

Chicken Saag

It is a classic Indian dish made with chicken, fresh spinach, and an array of spices.

Gongura Chicken Curry

The chicken is cooked along with the Gongura masala base. The Gongura leaves are tangy and sour in nature and bring in this tanginess to curry along with South Indian spices.

Curry Lamb

Punjabi style curry is a rustic punjabi curry served at the dhabas (road side diners) in north India. Spicy and full of robust flavors.

Chettinad Lamb

Consists of meat of choice marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic.

Vindaloo Lamb

The standard element of Goan cuisine is derived from the Portuguese carne de vinha d'alhos (literally meat in garlic marinade), a vindaloo is a dish of meat marinated in vinegar and garlic and then cooked with more spices.

Korma Lamb

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt and cream.

Andhra Curry Lamb

Andhra style curry (Kodi Kura) is a spicy and flavorful curry from the South Indian state of Andhra Pradesh in India.

Saag Lamb

It is a classic Indian dish made with chicken, fresh spinach, and an array of spices.

Gongura Curry Lamb

The meat of choice is cooked along with the Gongura masala base. The Gongura leaves are tangy and sour in nature and bring in this tanginess to curry alongwith South Indian spices.

Curry Goat

Punjabi style curry is a rustic punjabi curry served at the dhabas (road side diners) in north India. Spicy and full of robust flavors.

Chettinad Goat

Consists of meat of choice marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic.

Vindaloo Goat

The standard element of Goan cuisine is derived from the Portuguese carne de vinha d'alhos (literally meat in garlic marinade), a vindaloo is a dish of meat marinated in vinegar and garlic and then cooked with more spices.

Korma Goat

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt and cream.

Andhra Curry Goat

Andhra style curry (Kodi Kura) is a spicy and flavorful curry from the South Indian state of Andhra Pradesh in India.

Saag Goat

It is a classic Indian dish made with chicken, fresh spinach, and an array of spices.

Gongura Curry Goat

The meat of choice is cooked along with the Gongura masala base. The Gongura leaves are tangy and sour in nature and bring in this tanginess to curry alongwith South Indian spices.

Fish Tikka Masala

Fish tikka cooked in a mild tomato gravy, cream and butter.

Fish Pulusu

Spicy Andhra fish curry recipe with tamarind, a ground curry paste, and fish steaks.

Moilee Fish

It is a rich and creamy Kerala-style curry where fishe or shrimp is cooked in a subtly spiced coconut-based gravy.

Moilee Shrimp

It is a rich and creamy Kerala-style curry where fishe or shrimp is cooked in a subtly spiced coconut-based gravy.

Vindaloo Fish

Standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (literally meat in garlic marinade), a vindaloo is a dish of meat marinated in vinegar and garlic and then cooked with more spices.

Vindaloo Shrimp

Standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (literally meat in garlic marinade), a vindaloo is a dish of meat marinated in vinegar and garlic and then cooked with more spices.

Plain Rice

Mixed Vegetable Biryani

Paneer Biryani

Paneer 65 Biryani

Egg Biryani

Special Chicken Biryani

Lamb Biryani

Goat Biryani

Gongura Biryani Chicken

Gongura Biryani Lamb

Gongura Biryani Goat

Shrimp Biryani

Plain Naan

Butter Naan

Garlic Naan

Bullet Naan

Thai chilli, cilantro.

Tandoori Roti

Butter Roti

Tawa Prantha

Aloo Kulcha

Paneer Kulcha

Lachha Prantha

Gulab Jamun

2 pieces.

Rabri Faluda

Double Ka Meetha

Rice Kheer

Rasmalai

Soda

Mango Lassi

Rose Milk

Sweet Lassi

Salt Lassi

Indian Chai